This Christmas Pudding Ice Cream dessert features super-thin caramel tuiles made from a mixture of salted caramel, raw Mauritian cane sugar and our pre-caramelized brulee sugar.  We've made them in the Slimmer, a fabulous tool for making both sweet and savoury tuiles in no time at all.  Check out the video on Instagram for more. 

The ice cream is pacotised with Christmas Pudding and on top we've placed a mulled apple and calvados foam for an all-round Christmassy flavour.

Pacojet Ice Cream Base
  • 500g Milk
  • 500g Double cream
  • 8 Egg yolks
  • 150g Sugar
  • 1 Vanilla pod
  • 50g MSK Ice cream stabiliser 

Bring the milk, cream, and the vanilla to the boil.

Whisk together the yolks, sugar and ice cream stabiliser.

Mix this with the milk and cream and cook until it thickens.

Pour into a Pacojet beaker and freeze.

Christmas Pudding Ice Cream
  • 100g Christmas pudding
  • 1 Pacojet beaker of frozen ice cream base

Add the crumbled pudding to the top of the ice cream base in the Pacojet beaker, and run through the Pacojet.

You will need to do this several times to get a completely smooth texture.

Wild Sugar Caramel Crisp
  • 100g Raw Mauritian whole cane dark sugar (MSK-8325)
  • 100g MSK Brulee sugar
  • 100g MSK Salted caramel pieces

Mix the sugars and caramel pieces together.

Preheat the slimmer to 130C (top and bottom). Place a non-stick mat onto the slimmer and put a spoon of the sugar mix in the centre. Place another mat on top, and close the top of the slimmer.

Gradually turn the handle to apply pressure, then leave for 2 minutes.

Remove the mats from the slimmer and leave to cool

Carefully remove your sugar crisp

Mulled Apple and Calvados Foam
  • 250ml Apple juice
  • 50 ml Calvados
  • 1 Granny smith apple (grated)
  • Cinnamon stick 
  • Bay leaf
  • Star anise
  • Coriander
  • Clove

Mix everything together except for the calvados and place in a pan. Warm and leave to infuse for 2 hours.

Strain the mixture and then add the calvados. Mix in one spoon of MSK UltraFoam powder.

Foam using the MSK foam kit.

To serve

Place a scoop of ice cream on a disc of Pain d'Epices soaked in apple and calvados syrup.  Set shards of the caramel crisp around the ice cream, then drop a tablespoon of foam on top of the ice cream.  Grate some Christmas Pudding over the top for added texture and flavour.